Chef jobs in Nevada

Job Description Chef or cook. Chefs must be knowledgable and will be interviewed thoroughly. Cooks pay rate depends on skill and experience

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Sous Chef – Wolfgang Puck Bar & Grill | MGM Grand Las Vegas About Us At Wolfgang Puck Bar & Grill, located inside the iconic MGM Grand in Las Vegas, we deliver elevated comfort food in a vibrant, approachable setting. Inspired by the relaxed sophistication of California dining, our menu features Wolfgang’s signature wood-fired pizzas, handcrafted pastas, and grilled specialties. We are seeking a passionate Sous Chef with strong culinary and leadership experience to help lead our back-of-house operations and uphold the standard of excellence that defines the Wolfgang Puck brand. Position Summary The Sous Chef will assist the Executive Chef in all aspects of BOH operations, including overseeing kitchen staff, ensuring food quality and consistency, managing inventory, and maintaining kitchen efficiency. This role requires strong hands-on cooking skills, team leadership, and operational acumen in a high-volume, upscale dining environment. Key Responsibilities * Lead and supervise a large culinary team across multiple kitchen stations during service * Ensure food is prepared, cooked, and presented according to Wolfgang Puck Fine Dining Group standards * Maintain high standards of cleanliness, organization, and food safety in all kitchen areas * Support kitchen team development through training, mentorship, and clear communication * Oversee daily prep, station readiness, and execution of service in a fast-paced, high-volume environment * Manage inventory, place orders, and receive product according to par levels and production needs * Conduct regular line checks, food tastings, and performance evaluations * Assist in scheduling, labor control, BOH administrative duties, and vendor communication Qualifications * 3+ years of culinary leadership experience in a high-volume, upscale or fine dining restaurant * Proven hands-on expertise in grill, pizza, pasta, and butchery techniques * Strong track record managing large kitchen teams in a dynamic, fast-paced environment * Experience with ordering, inventory systems, and kitchen administration * Exceptional organizational and time-management skills * Ability to coach, motivate, and lead with a positive and team-oriented approach * Culinary degree or relevant certification preferred, but not required * ServSafe or equivalent food handler certification required What We Offer * Competitive Salary + Performance-Based Bonus Potential * Comprehensive Health, Dental & Vision Coverage * 401(k) with Company Match * Paid Time Off * Dining Discounts across Wolfgang Puck restaurants * Career advancement opportunities within the Wolfgang Puck Fine Dining Group Be Part of a Culinary Legacy Join a world-renowned brand that values creativity, hospitality, and excellence. If you are an experienced culinary leader with a passion for bold flavors and high standards, we invite you to apply today. Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class. We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription:BOA Steakhouse is now hiring SOUS CHEFS to join our team! BE A PART OF TEAM at BOA Steakhouse located atThe Grand Canal Shoppes at The Venetian Resort. BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Las Vegas. What You’ll Do: A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company. Your Key Responsibilities: • Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service., • Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements, • Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees, • Direct kitchen employees with food production and use a hands-on style approach when executing the line, • Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards, • Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service, • Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary, • Participate with recipe development and maintain the in-house core recipe files, • Conduct departmental orientation of new employees and participate in performance evaluations, • Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness, • File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing), • Create a positive work environment for our employees through friendly, caring and professional communication, • Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role., • Must have basic knowledge of computers, computer programs, and technology in general., • Must be eighteen (18) years of age or older., • Possess a strong familiarity with food service regulations and proper food handling procedures, • Demonstrate strong operational skills and impeccably high standards of service, • Must possess a valid Food Handler Card at the time of hire., • Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems, • Expected to continue self-education of food trends through networking, books and periodicals, • Provide excellent customer service skills and the ability to remain calm and composed under pressure, • Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic., • Must have a flexible schedule, available to work daytime, evening and/or weekend shifts., • Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports., • Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting., • Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job Description Job Title: Sous Chef Company: V&E Hospitality Group Job Type: Full-Time About V&E Hospitality Group: V&E Hospitality Group is a renowned hospitality company dedicated to providing exceptional dining and entertainment experiences to our patrons. With a diverse portfolio of bars and restaurants, each offering a unique atmosphere and a commitment to outstanding culinary experiences, we aim to create memorable moments for our valued guests. Position Overview: V&E Hospitality Group is seeking a skilled and experienced culinary professional to join our team as a Sous Chef. The Sous Chef plays a pivotal role in supporting the Executive Chef in overseeing the kitchen operations, menu development, and culinary team leadership. If you are a culinary expert with a passion for innovation and leadership, we encourage you to apply. Key Responsibilities: • Menu Development: Collaborate with the Executive Chef in designing and executing innovative and appealing menu items, considering guest preferences, seasonal ingredients, and cost control., • Food Preparation: Oversee and participate in food preparation, ensuring the highest standards of taste, presentation, and quality are consistently met., • Kitchen Management: Assist in managing all aspects of kitchen operations, including staff scheduling, training, and supervision, to ensure efficient and smooth service., • Quality Control: Maintain a high standard for food quality and consistency. Conduct quality checks at every stage of preparation., • Team Leadership: Mentor and motivate kitchen staff, including line cooks, prep cooks, and dishwashers. Foster a positive and collaborative work environment., • Inventory Management: Assist in monitoring and managing inventory levels, minimizing waste, and optimizing ingredient usage., • Kitchen Sanitation: Ensure compliance with food safety and sanitation standards, including proper storage, labeling, and handling of ingredients and equipment., • Plating and Presentation: Oversee the plating of dishes to ensure they meet the established visual and taste standards., • Kitchen Efficiency: Assist in optimizing kitchen workflows and processes to increase productivity and reduce wait times., • Proven experience as a Sous Chef or in a similar culinary leadership role., • Culinary expertise, including advanced cooking techniques, food preparation, and menu development., • Strong leadership, communication, and interpersonal skills., • Excellent problem-solving abilities and a proactive approach to addressing challenges., • Knowledge of food safety, sanitation, and industry best practices., • Availability to work evenings, weekends, and holidays as needed. · Ability to move throughout the dining room effectively. · Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs. · Ability to perform reaching and stooping motions. Benefits: • Competitive salary and performance-based bonuses., • Opportunities for career advancement within V&E Hospitality Group., • Employee discounts on food and beverages., • A positive and dynamic work environment., • Training and development opportunities. V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. We use eVerify to confirm U.S. Employment eligibility.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand. Primary Job Duties: – Includes, but is not limited to: • Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution., • Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning., • Achieve daily sales and assigned cost goals., • Oversee weekly/monthly inventories and ordering of food and supplies., • Assist with food prep, station cooking and plating of food when necessary., • Manage inventory, purchasing and receiving of both front of house and back of house products., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Develop menu standards and maintain presentation quality., • Assist with conducting daily line-ups and/or pre-shift meetings., • Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least three years of experience within Culinary or a directly related operational area/field., • At least two years of directly related operational management experience at a similar leadership level., • Advance knowledge of principles and practices, • Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice., • Ability to write routine reports, purchase orders, menus and correspondences., • Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)., • Experience managing collective bargaining agreement(s) work groups., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to successfully lead and mentor a team., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays., • Degree in Culinary Arts or a related field., • Previous experience in catering and banquet operations., • Previous experience in a large, luxury resort setting.

Job DescriptionCompany Description Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. Job Functions • Personally and alongside staff, prepare meals according to established recipes and standards., • Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant., • Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging., • Requisition stock according to business needs/pars., • Ensure that all food products meet quality standards and are properly stored and rotated., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards., • Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.Qualifications Job Specifications • Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred., • Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned., • Must be able to stand for the majority of a shift., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling., • Must have excellent customer service and communication skills., • Must be able to obtain/maintain any necessary licenses and/or certifications. Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Job Description Salary: $68,500.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef, you are responsible for assisting with the overall success of the food program and overseeing culinary functions for the brand new SideCar SpeakEasy attached to the Centurion Lounge at LAS Airport. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1479857 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionONLY FOR 21+ Employees Benefits/Perks • Flexible Scheduling, • Competitive Compensation Responsibilities: • Maintain cleanliness in the kitchen, including washing dishes, utensils, and work surfaces., • Prepare ingredients by washing, peeling, and chopping vegetables and other food items., • Assist the chef with basic cooking tasks and food preparation., • Receive and properly store deliveries, checking expiration dates and stock rotation., • Dispose of kitchen waste and follow recycling procedures., • Follow all hygiene and food safety standards., • Keep the kitchen organized and tidy during the shift., • Help with opening and closing duties, including kitchen setup and cleaning. Qualifications: • Previous kitchen experience is a plus but not required, • Basic knowledge of kitchen hygiene and food safety standards, • Ability to follow instructions and work as part of a team, • Good physical condition and ability to stand for long periods, • Punctual, reliable, and responsible, • Willingness to learn and grow in a fast-paced kitchen environment, • Flexibility to work shifts, including evenings and weekends

Job Description Status: Full-time Reports to: Executive Chef Company: Evening Entertainment Group (“EEG”) Location: Bottled Blonde Las Vegas Job Description: As a JR. Sous Chef at EEG, you will play a vital role in maintaining a positive and productive work environment for our team. The ideal candidate will have a strong background in BOH operations, a proven track record of cooking fundamentals leadership, and a passion for delivering outstanding guest experiences. As a JR. Sous Chef, you will be in a pivotal role ensuring the success of our establishments, overseeing operations and leading a team dedicated to excellence. Key Responsibilities: • Provide leadership and guidance to ensure a positive and high-performing team culture., • Train and develop staff to deliver exceptional service and achieve operational excellence., • Foster a collaborative and inclusive work environment., • Assign, delegate and lead with enthusiasm., • Collaborate with the sous chef and executive chef in day-to-day operations of the BOH, ensuring smooth and efficient service delivery., • Assist with inventory, ordering, supplier relationships, and management of supplies., • Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition., • Enforce company policies and procedures, assisting culinary leadership with day-to-day operations., • Optimize operational processes to enhance efficiency and profitability., • Maintain the schedule for staff shifts., • Minimum of 1 year previous experience in a similar role., • Entry level leadership in the hospitality industry., • Excellent communication and interpersonal abilities., • Results-driven with a focus on SOP’s, quality assurance., • Knowledge of restaurant operations and cooking procedures.

Job Description Job Description Job Title: Sous Chef Status: Part Time Company: Evening Entertainment Group Location: Bottled Blonde Las Vegas About Us: At EEG, we take pride in creating memorable experiences for our guests. We are a leading player in the hospitality industry, dedicated to providing exceptional service and ensuring our team members are at the heart of our success. As we continue to expand our presence in the industry, we are seeking a passionate and talented Sous Chef. Job Summary: As a Sous Chef at EEG, you will play a vital role in maintaining a positive and productive work environment for our team. The ideal candidate will have a strong background in BOH operations, a proven track record of leadership, and a passion for delivering outstanding guest experiences. As a Sous Chef, you will be in a pivotal role ensuring the success of our establishments, overseeing operations and leading a team dedicated to excellence. Key Responsibilities: Leadership and Team Management: • Provide strong leadership and guidance to ensure a positive and high-performing team culture, • Recruit, train, and develop staff to deliver exceptional service and achieve operational excellence, • Foster a collaborative and inclusive work environment Operational Excellence: • Oversee day-to-day operations of the BOH, ensuring smooth and efficient service delivery, • Implement and enforce company policies and procedures, • Optimize operational processes to enhance efficiency and profitability Guest Experience: • Uphold the highest standards of hospitality to create memorable experiences for our guests, • Monitor and respond to guest feedback, ensuring continuous improvement in service quality, • Financial Management:, • Drive financial success by managing budgets, controlling costs, and Controlling COGS Qualifications: • Proven experience as a Sous Chef in the hospitality industry, • Strong leadership and team management skills, • Excellent communication and interpersonal abilities, • Results-driven with a focus on achieving financial targets, • Knowledge of restaurant operations, • Competitive salary and benefits package, • Opportunity to play an integral role in a dynamic and growing team within the hospitality space, • Embrace a culture of teamwork, dedication, and excellence in service Evening Entertainment Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic provided by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Actual compensation packages are determined based on various factors such as skill set, experience, certifications, and location.

Job DescriptionCompany Description Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. • Personally and alongside staff, prepare meals according to established recipes and standards., • Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant., • Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging., • Requisition stock according to business needs/pars., • Ensure that all food products meet quality standards and are properly stored and rotated., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards., • Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.Qualifications, • Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred., • Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned., • Must be able to stand for the majority of a shift., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling. Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Job DescriptionCompany Description Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions • Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef., • Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied., • Ensure proper rotation and utilization of stored food to prevent waste., • Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control., • Monitors staffing levels, early out requests, and overtime., • Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards., • Delegate work assignments to cooks and other kitchen staff., • Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action., • Requisition stock according to business needs/pars., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.Qualifications, • One (1) year of experience in the same or similar position preferred., • Must be able to stand and walk for majority of shift., • Must be able to lift, carry, and maneuver up to 40 pounds., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling., • Must have excellent communication skills., • Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Job DescriptionJob Description The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position assists in guiding culinary employees on food preparation and quality standards as well as maintaining the cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities include but is not limited to the following: • Responsible for preparing and finishing foods on all stations within the kitchen., • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff., • Requires the ability to work organized and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • Culinary training or degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires a valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request items, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise kitchen personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommend equipment purchases, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Must work a Minimum 6-days 70-hours per week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to work for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to cook from scratch, • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Pay based on skill, experience and position., • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionCompany Description Job Description The Chef de Partie supports the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position assists in guiding culinary employees on food preparation and quality standards as well as maintaining the cleanliness and sanitation of work areas and operation of kitchen equipment in accordance with state and local health and food safety regulations. Job Responsibilities include but is not limited to the following: • Responsible for preparing and finishing foods on all stations within the kitchen., • Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards., • Assist the Chef as needed in execution of production., • Properly label and date all products to ensure safekeeping and sanitation., • Maintain accurate inventories while informing management of restocking needs to prevent product shortages., • Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Qualifications, • Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus., • 3 – 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment., • Candidate must exhibit extensive sanitation and culinary knowledge, accurate knife skills, and the ability to lead and motivate staff., • Requires the ability to work organized and within a team environment., • Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement., • Must possess the ability to prioritize, organize and follow through in order to meet deadlines., • Must be able to obtain and maintain any licensing or active work cards required for this position at all times., • High volume pastry experience required., • Culinary training or degree is preferred, but not required., • Candidates must be a minimum of 18 years of age., • Requires a valid health card. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. Job Description: The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Excellent verbal and written communication skills, • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Ability to have a highly motivated and energetic personality, • Ability to take initiative and exhibit flexibility, • Excellent guest service skills, • Have interpersonal skills to deal effectively with all business contacts, • Professional appearance and demeanor, • Able to effectively communicate in English, in both written and oral forms Responsibilities: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned): FOOD QUALITY • The Chef will provide "excellent quality" and "presentation" of all food to the guests. SERVICE • It is the Chef's responsibility to participate in service education through:, • Daily line-ups;, • Quarterly menu meetings; and, • New server training programs, • It is also the Chef's responsibility to train the kitchen staff to produce meals promptly., • The goal is to execute all tickets in twenty minutes or less. FINANCIAL OBJECTIVES • It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives. FACILITY MAINTENANCE • Maintain a high level of cleanliness in the kitchen facilities., • The Chef should make the appropriate assignments within his staff. SUPERVISORY RESPONSIBILITIES: • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Work Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • The noise level in the work environment is usually loud Qualifications and Competencies: • Degree in Culinary Arts, • Food Safety/Manager Certification, • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports, purchase orders, menus and correspondence., • Ability to communicate to groups of customers or employees of the organization., • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job DescriptionDescription: Sous Chef The Sous Chef will lead and manage all restaurant operations following the leadership of the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Head Chef. Culinary Leadership Work with the Head Chef to create innovative and authentic menus. Educate self and communicate to team on regional history, culture and cuisine. Educate self and communicate to team on industry trends, innovative techniques and environmentally friendly product/procedures. Develop, coach and consistently execute culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being on the line during peak times, press events, and festival periods. Performance and Talent Development Educate and coach team to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and documented when appropriate. Delegate appropriately and fairly to develop and motivate team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly and management employees. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Understand, practice and teach policies and procedures. Ensure concept vision and communicate policy to team and managers. Communicate any major facility or operational emergencies to COO immediately. Maintain a daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team (2/day) and chef meetings (1/week.) Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, events) to ensure standards are met. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length.

Job DescriptionWe are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Americana brings incredible blends of various cultures to the Desert Shores community in Las Vegas. The restaurant offers fine dining with a blended cultural theme of modern American cuisine. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavyComplete our short application today!

Job Description Location: The Salvation Army – Owens Campus Status: Fulltime MISSION STATEMENT The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. The Salvation Army Owens Campus is looking to fill a Sous Chef position. The qualified candidate will have a minimum of 3 years of Food Service experience, be able to multitask and the ability to work with people of diverse backgrounds and circumstances. This position is benefit eligible and comes with vacation, sick, health, vision, life insurance, and more. QUALIFICATIONS • Minimum 3 years Food Service or related experience, • Previous culinary management experience preferred., • Strong communication, leadership, and conflict resolution skills, • Excellent knowledge of and ability to use current Microsoft software computer programs, including Word, Excel, Outlook and Publisher, as well as Google office suite applications, Adobe Acrobat and the internet., • Excellent interpersonal, telephone and communication skills, both written and verbal, • Excellent detail, organization, and time management skills., • Ability to work in a team setting with other professionals., • Ability to maintain a self-motivated and self-directed schedule, address multiple projects in a timely manner and take projects from beginning through completion., • Ability to work with people of diverse backgrounds and circumstances., • Ability to handle EBT/Debit, and cash transactions., • Current Nevada food handler card: Food manager certification preferred. The Sous Chef will assist the Executive Chef with all day-to-day operations of the department which include but are not limited to the following: • Comply with standards of service set by the Executive Chef and assist in assuring the same of all kitchen staff including volunteers, clients, and community service participants., • Coordinate food production prep schedules and ensure the highest level of food quality, taste and presentation., • Supervise and participate in food production., • Assist the dining room manager in training kitchen staff on proper methods of food prep, handling, proper use of equipment, and all departmental procedures., • Require strict adherence to health, safety, and food handling guidelines., • Assist in food ordering, inventories, menu idea planning, and special events., • Ensure temperature logs are kept up to date., • Ensure proper storage guidelines are adhered to by following the FIFO method., • Represent the kitchen to tour groups, volunteers, and visitors in absence of Dining Room Manager., • Assist with creating and modifying staffing schedules., • Delegate routine daily cleaning tasks to clients and community service workers assigned to the kitchen., • Assist in organization details for and participate in special activities and events, as assigned., • Oversee the completion of daily and monthly reports as needed including volunteer sign-in sheets., • Assist in planning and execution of catering events., • Routinely check the status of all equipment for proper operation and make reports as necessary., • Assist with HMIS tracking for all clients, café and community meal services. Monitor data quality., • Ensure all kitchen staff maintain the highest levels of grooming, personal hygiene, and appearance., • Assist with the organization of and attend staff meetings. Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship will result. While performing the duties of this job, the employee is regularly required to walk, stand, climb, balance, stoop, kneel, crouch, crawl and reach with hands and arms on a continuous basis. The employee must regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to focus. The employee must have the ability to operate a telephone, desktop or laptop computer, as well as the ability to access and produce information from a computer, and to understand written information.

Job DescriptionWe are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example. You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Americana brings incredible blends of various cultures to the Desert Shores community in Las Vegas. The restaurant offers fine dining with a blended cultural theme of modern American cuisine. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position, • Able to lift, carry, or pull objects that may be heavyComplete our short application today!

Job Description What We Are Looking For: The Sous Chef is responsible for the day-to-day culinary operations, including overseeing staff, aiding with menu preparation, and ensuring food quality and freshness. The Sous Chef reports to the Head Chief and Executive Chef. Primary Job Responsibilities – Includes, but is not limited to: • Provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating, • Trains new kitchen employees to restaurant and kitchen standards, • Supervises all food preparation and presentation to ensure quality and restaurant standards, • Assist in recruiting qualified individuals, • Responsible for monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, and scheduling., • Works with head chef to maintain kitchen organization, staff ability, and training opportunities, • Verifies that food storage units all meet standards and are consistently well-managed, • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing, • Check quality of ingredients, • Keeps cooking stations stocked, especially before and during prime operation hours, • Monitor stock and place orders when there are shortages., • Ensure compliance with federal, state, local and company health, safety, sanitation standards are attained., • Report to work as schedule, on time and prepared to work., • At least two to five of experience as a Chef in a similar environment., • Serve Safe Certification., • Ability to walk and stand during entire shift; continuously reach, bend, lift, carry; be able to lift up to 20 lbs as needed., • Ability to work in a fast-paced environment., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Ability to successfully lead and mentor a team., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.

Job DescriptionDescription of the role: A Sous Chef at Tuscany Suites and Casino plays a crucial role in the culinary team, working closely with the Head Chef to ensure the smooth operation of the kitchen and the delivery of high-quality meals to our guests. Responsibilities: • Assist the Head Chef in menu planning and execution - Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes., • Supervise kitchen staff and coordinate food preparation - Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures., • Oversee kitchen operations to maintain high standards of quality and cleanliness., • Ensure compliance with health and safety regulations - Handles, stores and rotates all products properly., • Train and mentor junior kitchen staff - Assists in food prep assignments during off peak periods as needed.Requirements:, • Proven experience as a Sous Chef or similar role, • Excellent knowledge of culinary techniques and practices, • Strong leadership and communication skills, • Ability to work well under pressure in a fast-paced environment, • Ability to reach, bend and pull frequently and lift up to 40 pounds, • Be able to work in a standing position for long periods of time, • Work in a heated environment so as to different temperatures throughout the work shift, • Certification from a culinary institution is a plusBenefits:, • Competitive compensation package, • Health and wellness benefits, • Career development opportunities

Job Description SUMMARY: The Sous Chef is responsible for assisting in the oversight of the back-of-house operation. This includes controlling food-related costs, back-of-house team member labor costs, food quality, and the overall condition of the kitchen area. ESSENTIAL DUTIES AND RESPONSIBILITIES • Perform daily line checks and safety walk-throughs., • Responsible for BOH cost controls., • Investigate and review all sub-standard food with the BOH team., • Monitor food waste and provide suggestions to minimize it., • Assist the Executive Chef with menu development and engineering., • Keep the kitchen running smoothly and adequately stocked with all necessary goods., • Create an environment of trust and mutual respect., • Assist with hiring, training, coaching/counseling, skill development, and terminations., • Monitor and maintain the highest standards of food quality and guest service., • Manage staffing levels and controllable costs to ensure they align with the budget., • Complete nightly logs and manager reports., • Monitor and enforce inventory controls., • Ensure accurate, up-to-date information on menu items and food allergens., • Recognize and cultivate regular guests and repeat business., • Respond to guest concerns/complaints and correct errors or resolve complaints., • Comply with all safety and health department procedures and all state and federal liquor laws., • Maintain company safety and sanitation standards., • Ensure complete and proper checkout procedures., • Assists and/or completes additional tasks as assigned. KNOWLEDGE / COMPETENCIES • Ability to communicate effectively across all levels of the business., • Exceptional organizational, PC, and operational skills., • Detail-oriented with proven time management skills., • Teamwork and collaboration skills., • Excellent interpersonal skills, including tact and professionalism in dealing with internal and external guests. SUPERVISORY RESPONSIBILITIES Oversee the Kitchen Staff. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. • Proof of eligibility to work in the United States., • 21+ years of age., • Valid Driver’s License., • Good communicator with strong writing and speaking skills. Bilingual (oral & written) a plus., • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls., • Knowledge of state and local laws as they apply to labor and health code regulations., • Experience with POS systems and back office reporting systems., • Proper lifting techniques., • Guest relations., • Sanitation and safety., • Full-service restaurant operations., • Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public., • Ability to build relationships with vendors., • Ability to work independently and as a team. EDUCATION and/or EXPERIENCE • High School Diploma or equivalent required., • Culinary Degree preferred., • Minimum of three (3) years of kitchen experience. CERTIFICATES, LICENSES, REGISTRATIONS • Valid Driver’s License, • Health card. LANGUAGE SKILLS Must be able to effectively communicate in English both verbal and written MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. COMPUTER SKILLS Must have Microsoft Office experience and basic computer skills. The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

Job Description Pretty Soul Kitchen in Las Vegas, NV is looking for one server/waitstaff to join our 11 person strong team. We are located on 7365 W Sahara Ave. Our ideal candidate is attentive, motivated, and hard-working. Open House • If you see this ad, the position is still available, • Please arrive with a physical copy of your resume, • Ask for Chef B, • Setting the table, • Presenting the menu and helping customers select food, • Delivering food to tables, • Delivering a great customer experience Qualifications • Ability to listen and communicate effectively, • Able to multitask efficiently, • Strong organizational skills By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionCompany Description $11-$14 / Hour (Plus Gratuity) -Use our Daily Pay benefit and get access to your pay as you need it. About Westgate Resorts Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there! Job Description Rated #1 Italian Restaurant in Las Vegas with the TripAdvisor Certificate of Excellence award! You can never go wrong with the delicious selection of Italian cuisine favorites on the menu at Fresco Italiano. Made from fresh locally sourced ingredients, each meal is cooked to perfection with attention paid to every detail to satisfy your appetite. The atmosphere here is warm and welcoming with a friendly staff that makes you feel like family. Come by and see for yourself! Duties • Presents menu, answers questions, and makes suggestions regarding food and service., • Writes order on check or memorizes it., • Relays order to kitchen and serves courses from kitchen and service bars., • Serves patrons from chafing dish at table., • Observes diners to respond to any additional requests and to determine when meal has been completed., • Completes all assigned side works and special projects., • Effectively use suggestive selling techniques., • Proficient in all POS system functions, including timing / firing orders and checkout procedures., • Handle all cash and credit card transactions for guests according to company policy., • Thorough knowledge of all beer on the menu, food items, and daily specials., • Thorough knowledge of coupons, promotions and special events in the pub., • Ensure that every food and/or beverage that is prepared is properly accounted for on each check., • Inform the proper team members (manager, chef, etc.) of any needs or inefficiencies that affect dining room performance and ultimately, the guest., • Assist other departments as necessary., • High school diploma or general education degree GED., • The Team Member must regularly lift and/or move up to 50 pounds., • TAM Card (Alcohol Awareness Training)., • Food Handler Safety Training Card (Health Card)., • Follow instructions without close supervision., • Must be able to work weekends and holidays as needed., • Required to pass a background screen, drug test, and prove eligibility to work in the United States. Additional Information Why Westgate? • 401K with generous company match, • Get access to your pay as you need it with our Daily Pay benefit, • Wellness Programs, • Fun, family culture, • Employee Assistance Program (EAP), • Exclusive discounts for Team Member (i.e., hotels, resorts, restaurants, entertainment, etc.), • Advancement & development opportunities, • Community Involvement Programs Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email with the job title and the location of the position for which you are applying. This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

Job Description Pay $14.00/hour This is a part-time position At Acacia Springs, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Acacia Springs, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support The Server works in the dining room serving meals and performing related tasks regarding meal service to senior residents. The Server must work in a manner such that dining operation is pleasant and efficient. Prepare foods according to dietary standards. Essential Functions of the Server • Administers or ability to follow written and oral directions., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in appropriate fashion., • Set-up and deliver trays upon request of chef/cook., • Bus tables and trays in the dining room and other areas as necessary., • Pour and cover beverages, assist in preparing, and covering food., • Assist in proper care and use of kitchen and dining room equipment., • Clean all work areas as directed., • Work at a steady pace to meet demands of cooks and residents., • Work cooperatively with other dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow facility safety program., • Maintain neat, clean appearance, and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Food Server is responsible for creating the overall dining experience for our guest. The role will be accountable for interacting with guests, taking food and beverage orders and ensure an exceptional guest experience. Primary Job Duties: – Includes, but is not limited to: • Greet and welcome all guests in a professional manner upon seating., • Establish the pace of the meal in accordance with the table’s individual needs., • Anticipate guest needs and acknowledge special requests and act., • Maintain knowledge of house drink selection and menu items and make recommendations to dining room guests., • Deliver beverages, including alcoholic options to guests., • Ensure table side food service and quality presentation., • Present guest with their check and bid them farewell upon departure., • Maintain a clean, sanitized and organized work area., • Provide proper communication and promptly resolve guest issues., • Rotate to other Food & Beverage outlets/venues, as necessary., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least six months of previous Food Server experience in a high volume, upscale dining environment or a similar or related field., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Sommeliers Certification or similar professional beverage certification(s)., • Previous working experience in a large, luxury resort setting.

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Model Cocktail Server will provide elegant, warm and responsive service to all guests while taking and serving food and beverage orders. The role will be accountable for financial transactions and effectively market their assigned venue during their shift. Primary Job Duties: – Includes, but is not limited to: • Greet and welcome all guests in a professional manner., • Obtain beverage orders from guests and enter orders in point of sales system., • Serve alcoholic/non-alcoholic beverage(s) and food orders to guests., • Ensure that all orders are accurate and delivered to each table in a timely manner., • Collaborate with bartenders and kitchen team members to ensure accuracy of order., • Maintain knowledge of house drinks and menu items., • Offer item suggestions by using suggestive selling techniques (e.g. daily beverage specials, cocktails/wines and after dinner beverages)., • Ensure assigned areas are always clean and clutter free., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and performs model/presenter tasks., • Assist in the development of promotional plans in order to increase business levels and sales., • Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue. Participate in marketing, publicity or media materials., • Maintain social platforms as indicated by management; post events, communications and participate in marketing campaigns via social media., • Ability to submit guests to the venues guest list, table reservations and focus on the development of personal clientele list., • Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc. Required: • At least two years of previous experience as a Cocktail Server in a similar or related field., • At least six months of previous cash handling experience., • Strong knowledge of spirits, wine, champagne and mixed cocktails., • Working knowledge of Forbes and AAA standards., • Working knowledge of POS system experience., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Extensive knowledge of fine dining service procedures and functions., • Previous experience in a large, luxury resort setting.

Job DescriptionDescription: We are looking for SERVERS to join our team as we continue our quest to Change the World Through the Power of Food! If you are one of the areas most talented and passionate hospitality professionals, come help us bring the stories of Chef José Andrés to life! What we would like from you: • Exceed guests’ expectations by providing an authentic, friendly, enthusiastic, professional culinary experience paired with impeccable service and a genuine sense of hospitality., • A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage., • Knowledge of appropriate table numbers, settings and service ware., • Thorough knowledge of menu items and service procedures., • Ability to take direction and work in a team environment., • Ability to work calmly and effectively under pressure., • Competitive Pay with industry leading benefits, • Access to Medical, Dental, Vision, 401k, and even insurance for your pets, • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to exert well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests and employees., • Requires manual dexterity to use and operate all necessary equipment. José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer and participates in the federal government E-Verify Program.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Free food & snacks, • Opportunity for advancement, • Paid time off, • Training & development Make a difference every day. • Spend your days building genuine relationships with each child., • Help children explore the world, improve their motor skills and grow their vocabulary., • Work with your co-teacher to implement the lesson plans from the research-informed Balanced Learning curriculum., • Maintain a well-kept classroom that encourages children to create, explore and make decisions with confidence., • Discover what works best for each child as you teach them about the world around them.Your benefits include:, • Generous PTO Plan, • Extra Paid Holidays, • Meals and Snacks from our School Chef, • Staff Break room with stocked coffee and tea bar, • Paid Primrose Trainings, • Career support with opportunities to advance within and obtain Child Development Associate (CDA) Lets talk about building a brighter future together.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Company parties, • Employee discounts, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development Make a difference every day. • Spend your days building genuine relationships with each child., • Work with your co-teacher to implement the lesson plans from the research-informed Balanced Learning curriculum., • Maintain a well-kept classroom that encourages children to create, explore and make decisions with confidence. Lets talk about building a brighter future together. Your benefits include: • Generous PTO Plan, • Extra Paid Holidays, • Meals and Snacks from our School Chef, • Retirement plan with company match, • Paid Primrose TrainingsDesired skills and experience:, • Must meet basic requirements of local child care regulatory agency, • Previous teaching or assistant teaching position in a licensed early childhood program preferred, but not required, • Knowledge of the social, emotional and creative needs of young children, • Must be able to lift up to 35 lbs. in connection with the handling of children for the facilitation of programs, child safety, and potential emergency situations. For Infant and Young Toddler teachers, must be able to properly lift infants into and out of a crib.Primary Responsibilities:, • Is responsible for the overall supervision and daily class functions of a group of children., • Observes all rules and regulations at Primrose School of South Reno and the local, state or national regulatory agencies pertaining to the health, safety and care of children., • Assesses each child's developmental needs on an ongoing basis., • Implements the approved lesson plans and daily classroom schedule in accordance with the Primrose Balanced Learning curriculum and programming., • Plans with a member of the Leadership Team the parent-teacher conferences and student evaluations., • Maintains an attractive, well-kept classroom that encourages children to create, explore and make decisions with confidence., • Provides verbal recognition and acceptance to children while providing clear and consistent expectations for the children's behavior., • Accepts responsibility for maintenance and necessary housekeeping duties of the classroom, common use areas and playgrounds., • Attends all required staff meetings, workshops and/or school functions., • Maintains overall professional personal appearance adhering to the guidelines offered in the Primrose School of South Reno Employee Handbook, • Assists in other capacities that Director, or designee, determines is necessary.

Job Description Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Assistant General Manager Role at Snooze As a Snooze Assistant General Manager (AGM), you’re the right-hand to the General Manager and a key leader in our restaurant operations. You're fully immersed in both Front of House and Heart of House, guiding team performance, running smooth shifts, managing financials, and building future Snooze leaders. You must hold vital our beliefs in Craveable food and beverage, fun ambiance and radical hospitality. Your job? Elevate everything—from Guest experience to financial results and culture. This is a high-impact, experienced leadership role, best suited for someone with at least 2 years of restaurant management experience who’s ready to take a bigger bite out of leadership The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. • No late nights—you’ll be home by dinner time every night!, • Weekly pay and competitive hourly rates, • Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans, • Employer-paid Short Term Disability and Life Insurance Plans, • 401k/Roth 401k Plans, • Unlimited affordable Telehealth program, • 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate, • 40 Hours (5 days) of paid sick time paid at regular rate per year, • Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends, • 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour, • 100% paid meal benefits, • Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Completely understand all Snooze policies, procedures, standards, specifications, guidelines and expectations. • Ensure that all Guests feel welcome and are given responsive, friendly, courteous and exceptional service., • Demonstrate expert knowledge of Snooze’s recipes and Food & Beverage Doctrine, leading the team in consistent, accurate execution of all menu items across every shift., • Continuously monitor food and beverage quality throughout each shift, ensuring every item meets Snooze’s standards for taste, presentation, and temperature., • Execute daily systems and checklists put in place to ensure recipe adherence and safety & sanitation including but not limited to Snooze’s Tasting Buddy, Sanitation Checks, and Quality Checks., • Be prepared to control and monitor the purchasing, receiving, inventory, and cost management of all food and beverage products., • Maintain comprehensive understanding of the Point of Sale (POS) system and how to administer discounts and comps., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Snooze policies and procedures., • Resolve escalated Guest concerns quickly, kindly, and professionally., • Update hourly Snoozers with necessary information about the shift and Snooze initiatives through written and verbal communication., • Manage the flow of service during shifts, ensuring an exceptional Snooze experience for both Guests and Snoozers while keeping operational goals and objectives top of mind., • Monitor and evaluate Snoozer performance and lead in-the-moment coaching conversations as it relates to the Guest experience and food quality., • Open and close the restaurant following Snooze’s “Open to Close” guidelines, • Conduct, monitor, and schedule hourly Snoozer training and support development of cross-training., • Verify that all equipment is kept clean and in excellent working condition through personal inspection and regular preventative maintenance., • Operate with a high level of integrity and leadership presence delivering on the Snooze Leadership Principles, • Support execution of local marketing initiatives, Snooze Catering and after-hours events on and offsite, • Partner with GM to implement local marketing, community engagement, and sales initiatives, • Drive Snooze's Impact initiatives by engaging Snoozers at all levels and leading the Change Maker program, fostering a culture of community involvement and sustainability through hands-on participation and advocacy., • Bring strong leadership to both Front of House and Heart of House operations with the ability to support across all areas of the restaurant., • Lead a schedule that splits your work week between FOH and HOH leadership shifts, • Partner with the General Manager to lead disciplinary actions, performance reviews, and strategic Snoozer development, • Assist the General Manager and Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, performance reviews and schedules., • Maintain Snooze standards in terms of employment, including interviewing, hiring, training, reviewing, evaluating and terminating based upon company policy., • Schedule labor by anticipating sales while ensuring all hourly Snooze are filled and labor cost objectives are met., • Play a pivotal role in recruiting, hiring, and onboarding top-tier talent, leading training initiatives, and contributing to high-level strategic planning to drive operational excellence and long-term growth., • Support the GM in overseeing daily financial operations, ensuring effective management of budgets and adherence to P&L targets across all shifts; analyze sales trends, control costs, and implement strategies to optimize profitability and reduce waste., • Assist with weekly payroll and accounts payable, ensuring accuracy and timely submission., • Supports in a General Manager capacity when GM is unavailable, stepping confidently into full operational ownership, • Coach Assistant Managers, Supervisors, Shift Leads and high-potential Snoozers to support development and career path, • Ensure compliance with health, safety, labor, and food handling regulations, • Help to create a fun, safe and rewarding work environment for all Snoozers., • Must be 21 years of age and authorized to work in the United States, • Have 2+ years of restaurant management experience and a deep love for both FOH and HOH operations, • Possess excellent basic math skills and can operate a Point of Sale system and conduct basic cash management, • Are confident running the Front of House or the Heart of House and can pivot between both seamlessly, • Have managed scheduling, payroll, inventory, and cost control systems, • Are expert communicators with a passion for coaching and team development, • Are agile problem-solvers who thrive under pressure and adapt with a smile, • Obtain food safety certifications and are up-to-date on all regulatory requirements, • Must be able to communicate and understand the predominant language(s) of the restaurant’s trade area, • Are able to work in a standing position for long periods of time (up to 10 hours) Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer We use eVerify to confirm U.S. Employment eligibility.

Job Description Plumbing General Manager / Independent Contractor – Las Vegas, Nevada Would you like to develop your plumbing career in an expanding business with a recognized North American brand? This is an excellent opportunity for a Plumbing Tech who’s ready to lead a team and grow a territory. Interested? Submit your resume today! Wage: Potential to earn $150K + in your first year (Independent contractor). Skills & Qualifications: • Licensed Plumber, • Experience leading a team, • Excellent communication and people skills, • Motivated entrepreneurial mindset, • Desire to function as a business owner, • Excellent organization and time-management skills, • Pride of workmanship/ownership Responsibilities: • Manage day-to-day operations - develop strategies to improve territory performance, • Total P&L responsibility, • Leadership of current team and expansion of territory, • Hiring and managing payroll, • Equipment/parts inventory management Las Vegas, Nevada is a top travel destination known for its vibrant nightlife, world-class entertainment, luxurious hotels, and diverse dining options. The city is famed for the Las Vegas Strip, a stretch of road lined with iconic casinos, high-end shopping centers, and spectacular shows. Visitors can explore attractions like Bellagio Fountains, Cirque du Soleil performances, and the numerous themed hotels such as New York-New York and The Venetian. For shopping enthusiasts, Las Vegas offers premier destinations like The Forum Shops at Caesars Palace, the Fashion Show Mall, and the Las Vegas North Premium Outlets, featuring a mix of high-end and budget-friendly stores. Dining in Las Vegas ranges from celebrity chef restaurants to eclectic local eateries. Notable spots include L’Atelier de Joel Robuchon for French cuisine and the buffet at Wynn Las Vegas for a luxurious all-you-can-eat experience. #RedSeal1

Job Description ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Assistant General Manager is responsible for leading the daily operations for all front of house functions within the restaurant. This position will also manage personnel assignments and ensure the highest quality of products and service is provided to all customers. Primary Job Duties: – Includes, but is not limited to: • Manage all aspects of personnel for restaurant team members., • Build and maintain strong relationships with customers, guests, subcontractors, and vendors., • Research market trends to develop and implement new programs to improve operations., • Manage operational cost to achieve or reduce budgeted expenditures., • Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards., • Respond and assist with departmental guest service matters, as needed., • Achieve daily sales, assigned cost and budget goals., • Oversee completion of required weekly, monthly and annual department reports and analysis., • Conduct regularly scheduled meetings to ensure multi-lines of communication are open between management and team members., • Ensure team members adhere to ¡VIVA! company guidelines as stated in team member training manual and team member handbook., • Ensure all ¡VIVA! core values and property and department standards are implemented and applied., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Required: • At least five years of previous general Restaurant experience in a similar or related field., • At least four years in a leadership/management position in a similar or related field., • Familiar with restaurant management software system(s)., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer services skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to successfully lead and mentor a team., • Ability to work varied shifts, including nights, weekends and holidays., • Bachelor’s degree in a related field., • Previous experience managing a team using a collective bargaining agreement., • Previous experience in a large, luxury resort setting.

Job DescriptionDescription: We are seeking a dynamic full-time House Director at the Eta Iota Chapter at the University of Nevada, Reno. You will oversee the management of the new Chapter House with 40 women living in this academic year. The position starts immediately. The salary will be pro-rated based on start date. This is a live-in position requiring overnight stays when the women are in residence. The total compensation for this position includes: private living quarters with bathroom, utilities, internet/Wi-Fi, reserved parking space, 10 chef prepared meals per week during the academic year, and paid time off including university recognized holidays. The ideal candidate will be a friendly, creative self-starter, great listener who supports the members and keeps a happy, well-run place to live and gather. This would be a natural fit for a former teacher, house director, and/or property manager with strong organizational and communication skills. Job duties include but are not limited to: • Ensures a safe, comfortable, and productive environment for collegians., • Coordinates routine maintenance and manages multiple service providers., • Communicates house maintenance issues to the House Corporation and works with the board to resolve the issues promptly., • Notifies the House Corporation of major repairs that need to be done., • Obtains estimates from local vendors for said major repairs., • Immediately reports all damages which require insurance claims to the House Corporation and participates in reporting damage to insurance., • Creates strategy for the long-term care and upkeep of the facility and presents the information at a House Corporation meeting., • Attends monthly House Corporation meetings to report on the status of the facility and any issues the board should be aware of., • Communicates any unusual trends and/or problems within the chapter to the Chapter Adviser., • Meets regularly with the Chapter Adviser (during non-business hours)., • Communicates professionally and regularly with Chapter President and Director of House Management., • Recruits, interviews, conducts staff performance evaluations/discipline warnings, and supervises staff with input from the House Corporation President/Employment Committee Chair and Human Resources Business Partner. Staff include the Chef and Kitchen Assistants., • Contracted service providers to oversee include: gardeners, housekeepers, handyman, and routine service maintenance., • Manages new hire paperwork, schedules staff, and reviews/approves payroll in a timely manner., • Maintains and is responsible for a credit card and monthly reconciliation, • Previous house director/property management experience a plus, but not required., • Supervisory experience preferred., • Ability to manage a varied schedule of daily, weekly or monthly tasks., • Proficiency in Microsoft Word, Excel, Google Documents, and computer skills required., • Excellent communication and organizational skills., • Ability to work independently and efficiently while reporting to the board., • Ability to maintain confidential information., • Positive solution-focused attitude., • Ability to interact professionally and diplomatically with students, parents, alumnae, service providers, and community resources.

Job Description Floor Manager - Gjelina LV Salary Range: $ 70,000.00 to $75,000.00 / yearly (DOE and state) ABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, a flower shop, a home goods store, a bakery, or a restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer. We are currently seeking a dynamic and self-starting Floor Manager who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for a fast-paced brasserie. POSITION SUMMARY: The Floor Manager is responsible for maintaining an exceptional atmosphere, high level of service and leadership for all staff that work at the location. The Floor Manager shall assist with all aspects of service during his/her/they shift to ensure the highest standards of quality in food and drink are served. They must possess a passion for service and maintain strong leadership of all Floor staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The FOH Floor Manager will assist in the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mindset. This is a hands-on position, where your working day will involve on-the-floor teamwork. General Attributes: • To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind., • To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues., • To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done)., • To be motivated and committed, approaching all tasks with enthusiasm, and seizing opportunities to learn new skills or knowledge in order to improve your performance., • To be flexible, responding quickly and positively to changing environments, • To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned): • Maintain high standards of appearance and hygiene that include clean clothes, nails and hair and no heavy perfumes/colognes., • Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes. Smile and maintain eye contact with our guests, and always provide prompt, attentive service., • Responsible for working with the Chefs to update menus, felt boards, website and ordering platforms, • Assists all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability, • Upholds a passion for service and an in-depth knowledge of all food and beverage menus, • Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service, • Ensure that any new dishes or wines on the menu are discussed at pre-shift, • Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback, • Anticipates and accommodates the needs of your guests, • Establish and maintains relationships with regular guests; and encourage new guests to become regulars, • Assists in maintaining the general cleanliness of the entire venue, • Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation), • Responsible for checking petty cash and changing out big bills, • Responsible for getting updated menus and printing for shift, • Responsible for creating incident reports and maintaining the manager's log (via email)., • Make sure all staff is accounted for and prepared for shift, • Check server cash-outs, • Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in's, under the leadership of the General Manager, • Aids the execution of regular service, catering, and all in-house and off-site events, • Possess knowledge of operational systems including payroll, inventory, and purchasing, • Familiar with the Department of Health's sanitation and safety standards, • Ensures the venue is compliant with all federal, state, and county laws and regulations; along with all Gjelina Group company policies (outlined in the Handbook), • Ensure all restaurant service equipment is stocked and up to par, • Assist in inventory of beverage, CGS, paper products, office supplies, etc., • Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager, • Make sure all staff is accounted for and prepared for shift, • Prepare and present a pre-shift staff briefing that includes any new additions to menu and 86'd items, • Update availability and pricing in POS daily, • Check server and busser side work, which includes all equipment, menus, station cleanliness and table detail and to ensure that both sides are set and ready for service., • Responsible for ensuring all staff in that department participate in ongoing training., • Assist any guests that have complaints or feedback and to inform the senior management of any issues on each shift as they happen., • Anticipate needs throughout shift, asking for additional help if required to ensure service standards are met and to communicate with another manager any additional assistance that is needed or if you require time away from the floor., • Address any issues with the chef or senior management regarding any concerns regarding the main kitchen during service., • Monitor shortages of all restaurant equipment (cutlery, packaging etc) and report them to a GM immediately., • Develop relationships with guests, promoting high level of customer service., • Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback., • Assist with and assess training new staff., • Must attend mandatory meetings, • Keep close communication with the General Manager regarding operations and service, • Weekly discussion with General Manager to coordinate training needs and staff performance, • Weekly review of P & L with General Manager to brainstorm ways to improve EBITDA., • Perform other duties and responsibilities as required or requested. SUPERVISORY RESPONSIBILITIES: The position assists in supervising /leading floor staff to comply with the organization's policies and procedures. Responsibilities include assisting in training employees; planning, assigning, and directing work; ensuring meal and rest periods are provided; motivating staff and resolving problems. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. • 5+ years of experience., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must be organized, self-motivated, and proactive with a strong attention to detail, • Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required, • Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models, • Proficient with computers and technology, • Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients, • Knowledge of all beverage items in-house, • Ability to use all relevant items of equipment, • Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures, • Ability to use the restaurant point of sale system and troubleshoot problems, • Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner, • Ability to keep calm when faced with any unusual situations, • Ability to perform the essential functions of the job, • Excel/Google Sheets literacy, • Ability to understand and interpret financial statements, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Must have problem solving abilities, be self-motivated, and organized, • Familiarity with all the equipment in the overseen department, basic troubleshooting, and diagnosis, • Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures, • Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner, • Ability to keep calm when faced with any unusual situations, • Ability to perform the essential functions of the job, • Ability to train, teach, coach, and lead, • Must have problem solving abilities, be self-motivated, and organized, • Ability to work with speed and efficiency, • Demonstrates integrity, trust, ethics, and values., • Bi-lingual in English and Spanish, preferred, • Ability to work in a fast-paced environment., • Adaptable, team-oriented, dependable, and strong work ethic., • Manager Food Handler Certification - Food Handling & Sanitation Awareness, • Food Handler Manager Card, • State Sexual Harassment Training, • TAM Card While performing the duties of this job, the position is regularly required to stand and walk for long periods of time (8 to 10 hours per day). Individuals in this position must also have the ability to do the following: regularly lift/carry/or move up to 25 pounds; frequently lift/carry/or move up to 35 pounds; and occasionally lift/carry/or move up to 45 pounds; work with restaurant equipment (dough machine, ovens, fryers, knives, pots, and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described are representative of those in this position encounters while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions. The noise level in the work environment may be moderate, with surrounding areas that may be wet, hot/cold, slippery, or humid. WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT. Job Posted by ApplicantPro

Job DescriptionDescription: Job Title: Assistant General Manager Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events). Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements. Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment. Ensure facility readiness, cleanliness, maintenance follow-up, and adherence to health, safety, and labor regulations. Sales & Brand Growth Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives. Support local marketing activations, community outreach, and guest recovery that builds loyalty. Monitor guest feedback platforms, address trends with action plans. Financial Performance Support P&L management with the GM: weekly tracking, forecasting, and variance analysis. Optimize labor through smart scheduling, productivity targets, and in-shift deployment. Partner with Culinary/Beverage on inventory accuracy, COGS controls, and waste reduction. Team Leadership & Development Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains. Deliver ongoing training and coaching (service, systems, compliance, product knowledge). Conduct performance check-ins, document feedback, and support progressive discipline when needed. Foster an inclusive, accountable, and learning-focused culture aligned to JAG values. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Lead service line-ups/pre-shift communications; calibrate standards across FOH stations. Resolve guest issues promptly with empathy and sound judgment; follow through on recovery. Project Support & Openings Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution. Contribute to opening playbooks, training plans, and readiness checklists as assigned. Requirements: Required Qualifications 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred. Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance. Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Proven ability to coach, give feedback, and develop supervisors and hourly talent. Excellent communication, professionalism, and conflict-resolution skills. DOH/Health & Safety, alcohol service, and labor compliance familiarity. Wine/spirits and culinary knowledge to support menu guidance and sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Stand and walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description WHO WE ARE From the culinary vision of Chef, Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development as we are spreading our wings and expanding outside of our Southern California shack and beyond. A DAY IN THE SHACK • As a Cashier/counter server at our They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. location, you will take orders, both in-person and to-go, answer the phone, prep juice, prepare and stock coffee/espresso. Maintain to-go sauces, and make sure the counter is always stocked., • You will often be our guests' first point of contact as they enter the restaurant. You will communicate with our guests in a friendly and sincere manner, both in person and by telephone., • You may also need to guide our guests on the steps of service particular to our restaurant (ex. How/where to pick up food, order drinks, find a table, etc., • The way you perform your responsibilities, particularly when interacting with our guests, contributes to the overall flow of the restaurant. It is critical that you make our guests feel welcome. REQUIREMENTS • Be at least 16 years of age., • No previous experience is needed. We offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • A food enthusiast who can describe our amazing menu to our guests, • A standout player who enjoys making a difference, but is always willing to support the team, • A person who is eager to grow and sets high standards for themselves We use eVerify to confirm U.S. Employment eligibility.

Job Description $18 - $21 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Host/Hostess/Reservationist is the forefront of any restaurant operation. This position is the first and last person a guest will interact with in the restaurant. Therefore, this position is one in which creates a lasting impression with all guests, and it is imperative that this impression is positive, gracious and professional. Most importantly, the Host/Hostess/Reservationist position will be supervising and coordinating the flow of the dining room and reservation book. Being such an important role within the restaurant, it is imperative that there be constant communication with the kitchen and restaurant managers which is the key to a successful service. Primary Job Duties: – Includes, but is not limited to: • Greet, interact, entertain and serve guests courteously and in a timely manner with an upbeat attitude graciously say goodbye to all guest and extend an invitation to return to visit soon., • Anticipate Guest needs and respond to all guest inquiries, request, directions and information in a courteous and polite manner., • Always go above and beyond to accommodate guests’ special requests., • Oversee daily restaurant reservations, pre-assign seating when and where necessary., • Communicate with management regarding special requests – responsible for conveying all such information to management., • Response to restaurant telephone calls courteously, quickly and efficiently (within three rings)., • Escort guests to tables and assist in seating at tables; presentation/knowledgeable on QR code menus and extend pleasantries., • Ensure to close podium and forward phones to proper extension at end of shift., • Work as a team, assist all guests’ and employees’ needs and inquiries., • Always maintain positive guest relations., • Resolve guest complaints when possible, ensuring guest satisfaction., • Be familiar with all features and local attractions as well as all features and attractions within Resorts World property to respond to guest inquiries accurately., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain complete knowledge of scheduled daily activities, in-house groups, daily house count, table/seat/station numbers/ proper table set ups, room capacity, hours of operation, price range and dress code of the restaurant., • Obtain and maintain position-specific licensing., • Participate in in-house modeling programs, special casino events, banquet service functions, marketing campaigns and advertising and performs model/presenter tasks., • Assist in the development of promotional plans in order to increase business levels and sales., • Pose for pictures as requested by management, appear in uniform or designated (logo) apparel for promotional activities at or away from venue. Participate in marketing, publicity or media materials., • Maintain social platforms as indicated by management; post events, communications and participate in marketing campaigns via social media., • Ability to submit guests to the venues guest list, table reservations and focus on the development of personal clientele list., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc., • At least six months of previous experience as a host person in a fast-paced, high-volume and/or upscale restaurant or in a similar or related field., • Ability to work varied shifts, including nights, weekends and holidays., • Ability to effectively communicate in English., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • At least one year of hospitality, sales or management experience in a similar or related field., • Working knowledge of restaurant table management software (Open Table, Guest Center, SevenRooms)., • Previous experience in a large, luxury resort setting.

Job Description CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. The restaurant’s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more. CHICA is open daily for breakfast, lunch, dinner and weekend brunch. REPORTS TO: Restaurant Manager KEY RELATIONSHIPS: Guests, Kitchen Staff, Stewarding Staff, F&B Staff Job Description: The host/reservationist is the first and last person a guest will interact with in the restaurant. Therefore, it is imperative that the first and last impression a guest will have is positive, gracious and professional. Most importantly, you will be supervising and coordinating the flow of the dining room. Constant communication with the kitchen and managers is key to a successful service. Requirements: • Excellent verbal and written communication skills, • Excellent critical thinking and decision-making skills, • Must be able to maintain tact and be cool under pressure, • Able to work flexible hours necessary including off hours, weekends and holidays, • Able to effectively communicate in English in both oral and written forms, • Professional and polished appearance and demeanor Responsibilities: • Enthusiastically welcome every guest at the door, • Ability to clearly communicate with all guests, • Always approach and move towards the guest. Never wait for the guest to come to you, • Go above and beyond to accommodate guests’ special requests, • Graciously say goodbye to all guests and extend an invitation to return to visit soon, • Oversee daily restaurant reservations, pre-assign seating where necessary, • Answer restaurant telephone courteously and efficiently, • Escort guests to tables and assist in seating at tables; present menus and extend pleasantries, • Shut down podium and forward phones to voice-loop at end of shift, • Work as a team, assist with all guests’ and employees’ needs and inquiries, • Always maintain positive guest relations, • Resolve guest complaints, ensuring guest satisfaction, • Be familiar with all features and local attractions/activities to respond to guest inquiries accurately, • Monitor and maintain cleanliness, sanitation and organization of assigned work areas, • Perform all other job-related duties as requested Work Conditions: • The noise level in the work environment is usually loud, • The employee frequently is required to walk Preferred: • High school diploma or equivalent, • At least 1 year of hospitality sales and management experience, • At least 1 year of host person experience in a high-volume and/or upscale dining environment Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job DescriptionDescription: At least five years of progressive experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar setting is required. Must be professional and friendly and be able to get along with coworkers and work as a team. Excellent communication and customer service skills required. Must have experience working with budgets, food plans, food costumes, and ability to create standardized menus for multiple regional properties. Requirements: • Provide guidance and support to all casinos’ culinary and restaurant staff., • Attend and schedule Management meetings., • Helps each casino with labor planning to create effective schedules for back-of-house (BOH) and front-of-house (FOH) employees., • Responsible for procurement of all food and non-food kitchen items on a global scale., • Help deliver disciplinary actions and/or coaching as needed for employees, with casino departmental management., • Help department management ensure that all cooks are properly trained in preparing food items to established company standards., • Help department management maintain proper staffing levels based on business needs., • Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training programs and inspections., • May recommend and help deliver disciplinary actions to staff when needed for performance, attendance, or misconduct issues., • Help to manage inventory of all food and non-food supplies, ensure that adequate levels are maintained, and minimize food spoilage through proper rotation, storage, and temperature controls at all casinos., • Ensure efficient delivery and proper presentation of meals., • Ensure the kitchen is fully stocked for business needs., • Ensure proper portioning, presentation, and consistency of menu items through training and inspection., • Must possess excellent organizational skills, as well as the ability to multitask., • Ensure Line Cooks, Lead Line Cooks, Sous Chefs, Kitchen Workers (Dish/Prep team members), Kitchen Managers and are properly trained and have the necessary tools and equipment to fulfill their job duties, • Create training plans for proper cleaning and organization of kitchen and storage area(s) as needed in accordance with governmental health and safety codes., • Plan, assign, and direct kitchen employees work duties and tasks at each casino if needed., • Be knowledgeable of Company policies., • Conduct Performance Reviews for direct reports and provide feedback to GM’s., • Responsible for increasing and/or maintaining competency levels of team members through education and training., • Plan menus for special events and promotions., • Must have basic computer skills for the purpose of creating schedules, running payroll, and tracking supplies., • Interview and hire new team members when required., • Maintain strict confidentiality regarding the Company, employees, and operations. This includes but is not limited to wage and salary information, employee terminations or pending terminations, and employee disciplinary actions.

Job Description We are excited to be looking for our newest executive chef. We are looking for someone in the Reno, NV area who has years of experience running a kitchen and writing menus. Experience in creating a menu, ordering food, managing inventory, and an understanding of profit and loss and food cost. We are looking for a chef who has experience with creating a menu with healthy options, and cooking with ingredients that are low in sugar, butter, and oil. Healthy, low calorie meals are what we are looking to produce. We are offering opportunity to be creative inside the kitchen. We are looking for a chef who wants their own freedom inside the kitchen to create new menus, and have a schedule that works best for their lifestyle. We are not a mornings only or nights only operation. Ghost kitchen, personal chef, and catering opportunity is available. Looking for someone wanting to grow with the business and have full control of the kitchen and staffing. If you're qualified and very interested please send us a direct email or phone call to get ahold of us and express your interest. (775) 815 - 1702 Company DescriptionWe are a fast growing company with a lot of opportunities to grow and be creative inside the kitchen.We are a fast growing company with a lot of opportunities to grow and be creative inside the kitchen.

Job DescriptionPrivate Chef – Reno, NVSchedule: 3:00 PM – 8:00 PM, 6 days per week (≈30 hours/week)Compensation: $55/hour Position Overview: A warm and welcoming family in Reno, Nevada is seeking a talented and creative Private Chef to prepare healthy, family-style dinners six days per week, along with light meal prep and snacks to enjoy throughout the week. The ideal candidate is experienced in wholesome, flavorful cooking, brings excellent organization and presentation skills, and enjoys engaging both adults and children in a positive food experience. Responsibilities * Prepare fresh, healthy dinners daily (3 PM – 8 PM) * Conduct meal prep for the week, including easy-to-grab snacks, lunches, and components for days off * Plan and execute balanced menus customized to family preferences and dietary goals * Focus on high-quality proteins (steak, beef, chicken) and nutritious sides * Avoid seafood for Rachel (postpartum-focused, clean eating) * Create engaging, family-friendly meals that help introduce new foods to the children * Maintain a clean, organized kitchen environment and proper food storage * Shop for groceries or coordinate delivery as needed * Occasionally assist with special events or family gatherings (as agreed in advance) Family Preferences * Rachel: Prefers beef, steak, and chicken; no seafood. Emphasis on healthy, postpartum-supportive meals (high protein, nutrient-dense, low processed foods). * Walter: More flexible palate and open to variety. * Children: Encouraged to explore new flavors and healthy foods in a fun, engaging way. Qualifications * 3+ years of professional cooking experience (private home, restaurant, or catering) * Strong knowledge of balanced nutrition and healthy cooking techniques * Excellent presentation and plating skills * ServSafe certification or equivalent food safety knowledge preferred * Warm, professional demeanor and collaborative spirit * Reliable transportation and flexibility for occasional schedule adjustments

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in Assembling Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Woolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prep and bake all bakery items for the menu and special events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise bakery personnel, • Actively engaged in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure bakery area and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Decorating, • Assist in developing and tasting recipes, • Assists in planning bakery products menu, • May act as kitchen supervisor in the absence of other Wolfoods staff, • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Able to both lead a team & take direction, • Minimum 6-day 70-hr work week, • Ability to work under pressure in environments that are above/below average temperatures, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch and reach for extended periods of time, • Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Competitive Salary, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description $15 - $17 an hour ¡VIVA! is a concept by Chef Ray Garcia and in partnership with with Las Vegas Restaurateurs, Oliver Wharton and Peter Carrillo, located in Resorts World Las Vegas! The restaurant brings Chef Ray’s passion for executing Mexican cuisine at the highest level in a fun and lively environment at the most iconic casino property to open on the strip in over a decade. Now all we need is YOU! Being part of Team ¡VIVA! will provide you with an opportunity to work in an environment where you will be a part of the culture. Competitive wages and benefits packages with tremendous growth potential are just the beginning of the perks of being on this team. Come "Viva La Vida” with us. Core Job Responsibilities: The Porter is responsible for maintaining the ¡VIVA! kitchen. This position will clean and sanitize the kitchen equipment, dining ware, and food preparation areas, as well as dispose of waste. Primary Job Duties: – Includes, but is not limited to: • Ensure all dining ware, kitchen equipment, kitchen surfaces, and floors are clean and sanitized throughout the outlet., • Empty, wash, and return waste receptacles throughout outlet., • Breakdown and organize cardboard boxes for recycling., • Operate mechanical vehicles for transporting large bins of product under strict safety guidelines., • Keep wash area and mop closets clean and organized., • Assist with any special cleaning projects, as assigned., • Adhere to safe handling, usage, and storage requirements of all chemicals and notify manager on duty when items need to be replenished., • Participate in pre-shift meetings., • Address any major odors and safety issues, as it relates to broken glassware and spills, in a prompt manner., • Take corrective action and notify management of any issues with the facility, equipment, or safety hazards., • Maintain a clean, sanitized and safe working environment in all food and beverage areas., • Maintain the proper operation of cleaning equipment/dish machines daily., • Adhere to ¡VIVA! company guidelines as stated in team member training manual and handbook., • Obtain and maintain position-specific licensing., • Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc. Required: • At least six months of experience in Stewarding or in a similar heavy-duty cleaning field., • Ability to read and understand safety rules, operating and maintenance instructions, and procedure manuals., • Polished appearance and demeanor., • Excellent customer service skills., • Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures., • Ability to work varied shifts, including nights, weekends and holidays.